These Chai Cookie Sticks Moist, tender, chewy, and perfectly seasoned with all the best chai spices! These bars are packed with warm, sweet flavor and only take 15 minutes to prepare!
Easy Cookie Bars Recipe
Is there anything better than a warm, gooey cookie bar?
Yes. It's a warm, gooey cookie bar filled with chocolate chips with a hint of chai spice and topped with a vanilla bean glaze.
These chai cookie bars are one of my favorite recipes to make during the holidays. They're super easy, with the perfect chewy, tender texture and just the right amount of flavor. These bars are gluten-free, Paleo-friendly, and grain-free, and take less than 30 minutes to make.
They're the perfect dessert to enjoy after dinner or take to your next holiday party!
Looking for another favorite cookie bar?Check out my classics Chocolate Chip Cookie Bars!
What is the definition of Cookie Bar?
Cookie bars are essentially strip cookies! Press the dough into a baking pan, bake into a large cookie sheet, and cut into squares.
Required raw materials
- flour – These cookie bars use a combination of bleached almond flour and coconut flour.
- coconut palm sugar – Our sweetener of choice. Coconut palm sugar adds the perfect amount of sweetness and subtle caramel flavor. If you don’t have coconut sugar, maple sugar will work too.
- Baking powder and baking soda – We use a combination of starter cultures to provide sufficient leavening power for the cookie bars.
- butter – Adds moisture and depth of flavor.
- vanilla – Adds an extra layer of sweetness to cookie bars.
- Egg – Creates a chewy, soft cookie bar texture and helps the cookie bars hold their shape.
- spices – Our chai tea spice blend is a combination of cardamom, allspice, cinnamon, ground cloves and ginger. This classic spice blend brings the perfect amount of warmth and sweetness to the bar!
- chocolate chunks – Use your favorite variety of chocolate chunks. If you can’t find chocolate chunks, chocolate chips will work too!
- Optional ingredients – I like to top these bars with a sprinkle of maple sugar and cinnamon.
- vanilla glaze – Our Vanilla Glaze is a simple three-ingredient recipe made with powdered sugar, almond milk, and vanilla beans.
What is firewood made of?
The classic chai spice blend is a delicious combination of ginger, cardamom, nutmeg, cinnamon and cloves.
For this recipe, I used all traditional spices plus allspice to bring everything together!
How to Make Chai Cookie Sticks
This chai bar recipe takes just minutes to prepare! Here's a quick overview of the recipe:
- Make the cookie dough: In a bowl, combine all dry ingredients. In a separate bowl, mix together all wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in chocolate chunks and chai spice.
- bake: Pour the batter into an 8×8 baking pan lined with baking paper, Then sprinkle with maple sugar and cinnamon. Bake at 350°F for 10-15 minutes. Cool completely.
- Glaze and serve: In a small bowl, stir together all glaze ingredients until smooth. Drizzle over cooked chai cookie bars, then slice and serve.
Cooking time tips!
I cooked the cookie bars for 10 minutes because I like them slightly undercooked and chewy. If you want yours to be cooked, plan for closer to 15 minutes! I recommend checking for 10 minutes first and then increasing the time as needed.
What if my cookie bars are undercooked?
If you cut into the cookie bars and they don’t look quite cooked yet, don’t worry! Just pop them back in the oven and bake until cooked to your liking.
To double-check cookie stick doneness, insert a toothpick into the center. If it comes out clean or has just a few moist crumbs on it, they're good to go.
Tips and Notes
- Do not substitute flour. Different gluten-free flours absorb moisture in different ways. Therefore, I do not recommend using other types of flour in this cookie bar recipe.
- Sift flour. Sifting the flour through a fine mesh sieve will help remove any clumps.
- Line a baking sheet. A layer of parchment paper will make it easy to lift the bars out of the pan. If you don't have parchment paper, a thin layer of cooking spray will work too.
- Cool before cutting. For cleaner cuts, let the metal strip cool slightly (or completely). Cutting them too early will result in messier, more brittle cuts.
- Make them dairy-free. You can easily make this chai tea stick recipe dairy-free by swapping out the cream for a dairy-free variety, coconut oil, or palm oil.
- Try another ingredient. I love the crunch of maple sugar sprinkled on these cookie bars, but feel free to try topping them with powdered sugar, your favorite frosting, or a caramel drizzle.
- Use other mixes. The chocolate chunks in these cookie bars are rich and melty, but feel free to try other mix-ins too! You can swap out the chocolate chunks for white chocolate chips or caramel chips, or try giving your bars a nutty flavor with a handful of chopped walnuts or pecans.
How to store
These chai cookie bars will keep in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.
To enjoy your frozen bars again, simply place them in the freezer to thaw!
More Cookie Recipes You'll Love
- 1 1/2 cup Bleached Almond Flour sifted
- 1 spoon coconut powder sifted
- 1/2 cup coconut candy
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 spoon grass fed butter
- 1 teaspoon Vanilla extract
- 2 Egg
- 1/2 teaspoon cardamom
- 1/2 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 teaspoon clove powder
- 1 teaspoon ginger
- 1/2 cup chocolate chunks
- 1 spoon maple sugar
- 1 spoon Cinnamon
- 1/4 cup powdered sugar
- 1 spoon almond milk or nut milk of choice
- 1/2 vanilla bean Cut in half and scrape out seeds
Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
In a medium mixing bowl, combine dry ingredients.
In a separate mixing bowl, combine wet ingredients.
Add the wet ingredients to the dry ingredients and mix until well combined.
Stir in chocolate chunks and chai spice.
Pour the batter into a baking tray lined with baking paper.
Sprinkle with maple sugar and cinnamon, if using, and bake for 10-15 minutes (see notes).
While the cookie bars are baking, place the glaze in a small mixing bowl and stir together.
Allow to cool completely before cutting. Drizzle with vanilla bean glaze and eat!
I like to cook them for 10 minutes because I like them slightly undercooked. Set the timer for 10 minutes and add time as needed.